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Zuppa Toscana (low carb)

A hearty and filling soup loaded with protein!

1 hour

Serves 6

Medium

Directions

It’s been nearly 100* here and the thought of soup would make most folks want to curl up & die. But it’s what I’ve been wanting; hot, thick, belly filling, soul satisfying soup. But wait! Without noodles? Or potatoes? Or beans?? Is it possible?!

Yup. Zuppa Toscana to the rescue. My version is a little different from the “original”, given that the normal recipe calls for russet potatoes, onions, and no cauliflower. But if you’re looking for a low carb recipe, TRY THIS SOUP. You will not be disappointed. Even if you don’t like kale or cauliflower, TRY IT.

Now, here’s where you decide between stove top cooking or crock pot. If you’re doing it on the stove, cook this broth for 30 minutes and then continue with the next step. If you’re doing it in the crock pot (my preferred method), pour the soup in the pot & simmer all day on low before continuing. I made mine the night before & put the crock of the crock pot into the fridge overnight.

4

Done

Fifteen (15) minutes before you’re ready to eat, add in the kale and cauliflower. I chopped my kale into thin strips and couldn’t taste it AT ALL (which worked well for the others in my household). As for the cauliflower, I riced mine, but if you wanted a more traditional mouth feel (of diced potatoes), you could certainly dice the cauliflower. Cook this for 15 – 20 minutes, until the cauliflower is tender and the kale is wilted.

5

Done

Spoon 1 to 1.5 cups of the soup into a serving bowl. Crumble 1 slice of bacon into the soup (or more or less based on your preference). Add 2-3 TBLS of heavy whipping cream and stir to combine.

6

Done

Finish by grating some fresh Parmesan on top (and maybe a bit more bacon). Serve immediately & prepare to lick your bowl.